Chicken-vegetable pot pies
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chicken Breast halves |
| 2½ | cup | Water |
| 2 | xes | Med Baking potatoes * |
| ½ | cup | Chopped Celery |
| 1 | teaspoon | Dry Chicken Bouillon powder |
| 10 | ounces | Pkg frzn Mixed Vegetables |
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Unsalted Margarine |
| 2 | tablespoons | Flour |
| 1 | cup | Skim Milk |
| 1 | teaspoon | Poultry seasoning |
| 4 | ounces | Can drained sliced Mushrooms |
| 1 | tablespoon | Plus 1 1/2 t Margarine |
| ½ | cup | Nonfat Buttermilk |
Directions
CRUST
* peeled and cut into ½" cubes Combine chicken and water in a large saucepan. Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST:
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1½ t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18⅗ g protein, 8⅕ g fat, 41 g carbohydrates, 27 g cholesterol, 2⅕ mg iron, 458 mg sodium, 116 mg calcium.